A food service manager functions as head of operations for a restaurant, catering business or institutional food service. Some of the job duties include hiring and scheduling employees, overseeing food preparation and tracking inventory and budget. Although many food services managers are promoted from other positions, such as cook, others learn the skills they need through food service management training programs.

Workplace Training

On-the-job management training is common in the food service industry. Many restaurants, food service companies, and government agencies offer formal training for employees. These programs typically combine class instruction with hands-on experience, covering subjects such as nutrition, food preparation, sanitation, pest control and equipment. Other important topics may include policies and procedures and staff management.

Certificate Programs

Increasingly, food service management jobs require postsecondary education, according to the U.S. Bureau of Labor Statistics (BLS). For example, certificate programs are available at many colleges and technical schools. At Chaffey College in California, a certificate in food service management includes 26 semester units of course work, including classes in hospitality management, food preparation principles, sanitation and human resources. The program also requires an internship in a hotel or food service business.

Associate Degrees

Many colleges offer associate degrees in food service management, typically lasting approximately two years full time. For example, the associate science degree in restaurant and food service management at Valencia College in Florida requires 64 semester units, including general education classes and courses in hospitality, food service, catering, nutrition and hospitality law. Additional classes focus on the business aspects of food management, including accounting and marketing, and students complete an internship.

Bachelor's Degrees

Nearly 1,000 colleges offer bachelor's degrees in food service management or related majors, according to the BLS. For example, at Florida International University, a bachelor's of science in hospitality management with a major in restaurant and food service management requires 120 units. Students take 60 units of general studies, 12 units of introductory hospitality courses and 27 units of core courses, such as commercial food production and restaurant management. The final 21 units include an internship and topics such as food service systems.

Certification

Voluntary certification as a food service management professional is especially useful for a manager who lacks a degree. The credential, available from the National Restaurant Association Educational Foundation, requires at least two years of work experience with an associate degree or higher or three years with no degree. Other requirements include certification in food protection and passing a written exam.

Considerations

The BLS predicts that positions for food service managers will fall by 3 percent between 2010 and 2020 as the number of restaurants declines. However, some managers will retire or leave, opening up jobs. Applicants with a degree in food service management or a related major will have the best prospects of finding work. As of 2012, the average pay for a food service manager was $52,580 annually, according to the BLS.